Effect of Solid-state Fermentation with Aspergillus niger on the Nutritional Composition of Rosehip Seeds
DOI:
https://doi.org/10.24925/turjaf.v13i10.3113-3118.8322Keywords:
Agricultural residues, Rosehip seeds, Nutritional composition, Crude protein, Fermentation, Aspergillus nigerAbstract
Rosehip seeds are an agricultural by-product obtained after the production of tea, jam, marmalade, and vinegar from rosehips. Solid-state fermentation can increase the nutritional composition of agricultural residues. This study was conducted to determine the effect of solid-state fermentation with Aspergillus niger on the nutritional composition of rosehip seeds. Fermentation was carried out using different A. niger strains (ATCC 52172, ATCC 201572, ATCC 200345, and ATCC 200344) at 30 °C for seven days. The crude protein (CP), ether extract (EE), ash, crude fiber (CF), neutral detergent fiber (NDF), acid detergent fiber (ADF), and acid detergent lignin (ADL) were determined in unfermented and fermented rosehip seeds. Solid-state fermentation increased (P<0.001) the CP and ash content of the rosehip seeds. The CF and nitrogen-free extract were lower (P<0.01 and P<0.001, respectively) in the fermented rosehip seeds compared with unfermented rosehip seeds. Fermentation had no effect on the EE, NDF, ADF, and ADL content of the rosehip seeds. Results showed that solid-state fermentation with A. niger strains can improve the nutritional composition of rosehip seeds by increasing the crude protein and ash content and decreasing the crude fiber content.
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